2353 N California Ave, Chicago, IL • Logan Square
Owner Dana Cree, a James Beard-nominated pastry chef, has celiac disease, ensuring a fully gluten-free environment.
We last checked this spot on May 29, 2026 · Sansglu Editorial methodology
The Sansglu take
The place
Storefront ice cream and bakery running fully gluten-free. In-house baking, dedicated fryer, separate GF kitchen. Owner built the whole operation around wheat intolerance.
The gluten-free setup
100% gluten-free ingredients sourced from certified suppliers. Ice cream sandwiches made in a dedicated GF environment. Dedicated fryer for fried items. Staff trained on allergen handling and cross-contact prevention.
What to order
Get the dipped bars or ice-cream sandwiches, the kind of freezer-case treat celiacs usually have to skip. The shop is playful, but the real win is not having to ask which crumbs are safe.
The move
Pretty Cool says its bars are made with gluten-free ingredients and current community sources treat the shop as dedicated. The formal dedicated-kitchen language is softer than the top picks here, so highly sensitive diners should verify the setup at the counter before ordering.
Sansglu Editorial · Updated May 29, 2026
Why it's celiac-safe
- ✓Dedicated facility
- ✓Separate kitchen
- ✓Separate fryer
- —Trained staff
Gluten-free options
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